As the leaves turn and the air becomes crisp, there's nothing quite like embracing the bounties of autumn in a delicious and wholesome meal. The Autumn Bounty Bowl is a recipe that captures the essence of fall with every bite. Using our hearty and nutritious Brown Milled California Japonica Rice as the base, this bowl is a celebration of seasonal produce and warm, comforting flavors. We've combined earthy roasted vegetables, nutty rice, and a delectable maple-dijon dressing to create a dish that's both nourishing and bursting with the rich and cozy essence of autumn. Whether you're preparing a quick dinner for the family or hosting a gathering of friends, the Autumn Bounty Bowl is the perfect choice for enjoying the fall harvest.
This recipe is as straightforward as it is delicious, taking just 60 minutes to prepare and serving four. And the best part? Any leftovers can be stored in the refrigerator for up to three days, making it a perfect option for meal prepping or enjoying the autumn goodness over multiple meals. With the Autumn Bounty Bowl, you can embrace the flavors of the season while keeping things simple, fresh, and satisfying. Get ready to dive into a bowl full of fall with our Brown Milled California Japonica Rice at the heart of it all.
Autumn Bounty Bowl
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Bowl Ingredients:
- 2 cups Chico Rice's Brown Milled California Japonica Rice
- 4 cups vegetable broth
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups kale, destemmed and chopped
- 1 cup cooked chickpeas
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 4 tablespoons maple-dijon dressing (recipe below)
Maple-Dijon Dressing Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions:
Maple-Dijon Dressing:
1. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, and Dijon mustard until well combined.
2. Season with salt and pepper to taste.
Autumn Bounty Bowl:
1. Preheat your oven to 425°F (220°C).
2. In a large pot, combine Chico Rice's Brown Milled California Japonica Rice with vegetable broth. Bring to a boil, reduce heat to low, and simmer covered for 45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
3. While the rice is cooking, place the butternut squash on a baking sheet. Drizzle with olive oil, maple syrup, cinnamon, paprika, salt, and pepper. Toss to coat. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
4. In a large mixing bowl, massage the kale with a bit of olive oil until it softens.
5. To assemble the bowls, start with a base of Chico Rice's Brown Milled California Japonica Rice. Add the roasted butternut squash, kale, cooked chickpeas, dried cranberries, and toasted pecans.
6. Drizzle with the maple-dijon dressing and serve warm.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The components can also be kept separately and assembled just before serving for optimal freshness. Reheat gently in the microwave or on the stovetop.
Enjoy your Autumn Bounty Bowl, a perfect fall meal that highlights the rich flavors of the season!
